Text 19037, 127 rader
Skriven 2009-01-03 19:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Cherry Poopin' Daddie
=================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DD> Maraschino cherries.
 
 JW> Gack!
 
 DS> you've never tried the blue ones. [g]
 
 JW> You got that right!

 DS> You're really missing out, Jim.  You'd have something to
 DS> dislike on two separate levels. [g]
    
You almost tempt me.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: America's Heroes, Grinders, Subs, And More Part 1
Categories: American, Sandwiches, Info
  Servings: 1 text file

           Hoagies,
           heroes,
           subs,
           wedges,
           po'boys,
           grinders

And the list goes on. No matter what you call your hometown hero,
we're here to talk about America's best hot and cold versions, for
now, we'll define it as a sandwich on a long individual bread or
baguette. Whether the name refers to the people who eat them
(Cubans, Italians) or the shape (submarine, torpedo, zeppelin), the
long list of monikers should at the very least give you a hint of
the importance and history of this most beloved and humble sandwich. 

Submarines: Perhaps the most widespread term, a sub is a sandwich
served on a long Italian roll, topped with a variety of meats and
cheeses, lettuce, tomato, onion, oil and vinegar, salt and pepper,
and maybe oregano. Some Philadelphians see subs as only a poor
substitute for hoagies, which must be served on a roll that's crusty
on the outside and soft on the inside. No matter if you're hailing
from Philly or Boston, some argue that a sub can only be cold with
no lettuce, while others see hot subs as part of the pack. 

Heroes: In the New York area, heroes usually can come hot or cold.
Some have even theorized that New Yorkers purposely pronounce gyro
incorrectly as to not confuse it with the hero. In Ed Levine's epic
2003 New York Times piece on cold heroes, he defines them as thus: 

The hero is a sandwich of cured Italian meats. These are layered
into a forearm's length of fresh crusty bread, often with a few
slices of Italian cheese and a condiment or two atop them —
pepperoncini, yes; roasted peppers, yes; mayonnaise, an emphatic no.
Also, perhaps, a splash of vinegar, certainly a drizzle of olive
oil. Some ground pepper, a sprinkle of salt. But no more. No
sun-dried tomatoes sully the interior of a true hero, no pesto, no
Brie, no fancy pants ingredients at all.

If you find yourself in the New York City area, head over to Leo's
Latticini (or Mama's, as it's fondly called) for some amazing hot
heroes that feature turkey or roast pork with fresh mozzarella and
gravy. I got to try my first Mama's creation at Shea Stadium, but
I'm still waiting for the real thing in Corona Park, Queens (46-02
104th Street, Queens NY 11368; at 46th Avenue). And of course, over
at Serious Eats HQ, the ultimate favorite in Italian cold-cut heroes
can be found at Salumeria Biellese, where Ed's BYOB translates to
Bring Your Own Bread (376-378 Eighth Avenue, New York NY 10001; at
29th Street). 

Hoagies:

Hoagies are said to have originated in Philly, where you may get
laughed at if you ask for mayo on yours instead of oil. To make
things more complicated, a cheesesteak hoagie is a cheesesteak with
lettuce and tomato. The term is most popularly used in not only
Philly, but parts of New Jersey.

Cosmos, Torpedoes, Bombers, Zeppelins, and Wedges: These sandwiches
don't seem to be particularly distinct from the aforementioned lot,
except perhaps for region:

Cosmos: North Central Pennsylvania, and Williamsport, Pennsylvania
Torpedoes: San Diego, California, and Reno, Nevada
Bombers: Buffalo, New York
Zeppelins or zeps: Pennsylvania and New Jersey
Wedges: southeastern New York—Yonkers, Westchester County, and
Fairfield County, Connecticut

Grinders: A term used in New England and the Midwest, grinder refers
to toasted or warmed subs. In Philly, heroes, grinders, and subs are
heated hoagies (depending on what part of Philly you're from). Some
might distinguish grinders from toasted subs for having hot fillings
to begin with. Jennie Grinders can be found in the Midwest,
especially in the Des Moines, Iowa, area, and consist of Italian
sausage, ground beef, green peppers, tomato sauce, and mozzarella
melted in hoagie rolls.

Po'Boys: Found on Louisiana French bread around the Gulf Coast,
po'boys can be filled with fried seafood (shrimp, catfish, oysters,
etc.), sausage, roast beef, or many other types meats. A "dressed"
po'boy can come with mustard, mayo, tomatoes, onions, and pickles,
while the "undressed" comes plain.

Cheesesteaks: A long sandwich deserving a category of its own:
thinly sliced steak, browned on a griddle and topped with cheese
(for Philly authenticity: Cheez Whiz). Other cheese options are
American and Provolone, and there's always onions, green and hot
peppers, and mushrooms, if you like. With pizza sauce and
mozzarella, you've got a pizza steak. In the New England area, a
cheesesteak with onions, peppers, mushrooms, and Genoa salami or
sausages becomes a steak bomb. 


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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